Beef Jangjorim is made with beef simmered in soy sauce. Its subtle umami makes the mouth water. Its saltiness preserves it long. So once you make it and store it in the fridge, it's a good addition to your meal anytime.
Cut the beef into four square cubes and wash them in cold water. Put a pot of lots of water on high heat. When boiling, add the beef.
When it starts to boil again, put the beef into a bowl of cold water. Cool it down and wash the surface.
In a small and deep pot, add the beef, water, cooking wine, Shiitake, spring onion, and Dashima(Kombu). Put it on low heat. After 20 minutes, remove the Dashima and boil for one more hour. Skim the broth.
Cut the cloves of garlic in half. Cut the pepper diagonally.
Strain it with a cotton cloth and keep the broth separately.
Clean the pot and add the beef, the broth, the sauce for simmering, the minced ginger. Simmer them on a low heat for 15 minutes. Add the green pepper, the garlic and simmer for another 5 more minutes. You need to spoon the sauce over the beef from time to time.
Turn off the heat, add the honey, stir it, close the lid and let it rest.
Right before serving, pull the beef into thin strips, soak in the sauce and then serve.
Recipe
4 servings
g
/
300 g flank
450 mℓ water
1 Tbsp. clear cooking wine
2 dried shiitake
½ spring onion
5×5 cm piece dashima (Kombu)
Sauce for simmering
1 Tbsp. sugar
2 Tbsp. Yangjo Ganjang (soy sauce)
1 Tbsp. Guk Ganjang (soy sauce)
1 minced ginger
5 garlic
2 green chilli pepper
1 tsp. honey with mild scent
1. Prepare the beef and initial boilling
2. Simmer the beef and prepare the vegetables
3. Simmer in the sauce
* note
